Sirloin Tips with Brown Pepper Gravy. Next on the menu? Better food styling skills.

I have three enormous issues when it comes to dinnertime: portion control, calorie content and a lack of patience. In 2010, I wanted to fix this, so I started a subscription to Cooking Light in the hopes of finding some brand new recipes that were quick to make, healthy to eat and could guide me in terms of how much is too much.

It only took me until February, but last night I put the subscription to good use -  making Sirloin Tips with Brown Pepper Gravy , served over egg noodles.

I made two perfect portions – one for dinner and one for lunch.  To say it turned out delicious is an understatement. I kicked this recipe’s ass.  Best of all -  the ingredients totaled less than $10, meaning I get two meals for a fiver. (You might go over $10 if you don’t have some of these ingredients at home, but not by much!) This also would make a delicious meal for two for Valentine’s Day…

Here’s what you need for two portions:

The ingredients! Note the pepper hiding behind the salt.

• Two and a quarter cups egg noodles
• Half a pound of  beef sirloin tips (sliced somewhat thin and cut into bite-sized pieces)
• One tablespoon finely chopped pearl onions
• One tablespoon soy sauce
• One tablespoon flour
• One tablespoon butter
• One teaspoon minced garlic
• Three fourths cup beef broth
• Pepper (to taste)

Here’s how to make it:

1. Boil a pot of water for the pasta. Once it’s ready, cook for about six minutes or to your liking (I prefer a little al dente.)
2. In a medium saucepan, saute the sirloin tips about five minutes or until brown on all sides. Once finished, remove and set aside. Cover.
3. In the same saucepan, melt your butter. Add the pearl onions and saute for 30 seconds, moving them around constantly.
4. Add the garlic and saute for 30 more seconds, keeping the ingredients moving.
5. Add soy sauce and stir for 15 seconds. You guessed it, keep it moving.
6. Add in beef broth and then the flour to thicken.  Let it bubble, stirring constantly.
7. Once the sauce is warm, add the steak back in and mix together for about one minute.
8. Add in pepper to taste. I added in three good shakes because I like my gravy pepper-y.
9. Serve over the egg noodles.
10. Pat yourself on the back because you are really in for a treat.

Total time?  Twenty minutes, including prep.  This is a slight twist on the original recipe from the magazine because in the grocery store I forgot mushrooms and couldn’t find shallots (hence the pearl onions).  If you want to make the original recipe which is just as quick to make, but called for mushroom pepper gravy, you can find it here.

Have your own version of brown gravy that you’d like to share?  We’d love to hear it – winter is long and we’ll need some variety!